Toasted Marshmallow Sweet Potato Crumble

Toast it a little or toast it a lot, depending on your marshmallow preferences.

Anne Leonard

Most of my friends can tell you that I have a heart for s'mores. With Thanksgiving around the corner, it's only natural for me to combine a beloved seasonal dish with a year-round favorite. The toasted marshmallow sweet potato crumble was born. So it goes. Though its name reads ultra indulgent—I mean, it is the holidays—the result isn't overly sweet. I cut back on the sugar and butter that most sweet potato casseroles call for and added a nice crumble topping in order to usher in the decadent maple-infused marshmallow creme.

You might be used to, in fact, you probably adore your momma’s sweet potato casserole, but I dare you to try this, even if just for the toasted pillowy, maple marshmallow creme. I adapted my marshmallow creme recipe from Bon Appetit by infusing the creme with maple syrup for the extra autumnal dose that we all love during Thanksgiving. Yes, my marshmallow topping appears pretty darn toasted, but I promise you—and the crowd of people I shared this with can attest—that its toastiness doesn’t sacrifice the flavor one bit. Once the sweet potato filling meets the oat-pecan crumble followed by a mouth of ‘mallow, it’s as if you’re smack dab around a campfire on Thanksgiving Day.

Serves 6–8

prep: 45 minutes

cook: 26 minutes

total: About 1 hr, 15 minutes



Sweet Potato Filling

3 medium sweet potatoes (about 3 cups), peeled and chopped

1 egg

1/2 tsp cinnamon

1 tsp vanilla extract

1/4 cup milk

1/4 cup sugar

1/4 cup maple syrup

1/2 tsp salt

2 tbsp flour


Oat Crumble

2/3 cup oats

1/2 cup pecans, chopped

2 tbsp brown sugar

2 tbsp butter, melted

2 tbsp flour

1 1/2 tbsp honey


Maple Marshmallow Creme

2 egg whites

1/8 cup sugar

3 tbsp maple syrup



Preheat oven to 350°.

For the sweet potato filling, place chopped potatoes in a pot and cover with water. Bring to a boil, then reduce to a simmer for 20 minutes or until potatoes are tender. Drain potatoes and transfer to a large bowl. Mash potatoes, then add remainder of ingredients for sweet potato filling and mix well. Transfer to a cast-iron skillet.

To prepare oat crumble, mix all ingredients in a bowl. Sprinkle oat crumble over top the sweet potato filling. Bake for 25 minutes.

Sweet Potato Crumble Thanksgiving Desserts

While baking, prepare marshmallow creme. In a stand mixer, add egg whites to the bowl. With a whip attachment, whip on high speed until frothy. Slowly add sugar, and whip until medium peaks form. Lower to medium speed, and pour in maple syrup. Increase to high speed, and whip until you have dense, stiff peaks.

Thanksgiving desserts toasted marshmallow sweet potato crumble stiff peaks

Spread marshmallow creme over baked sweet potato crumble.

Thanksgiving desserts sweet potato crumble maple marshmallow creme

Broil on high for a minute to a minute and a half; adjust time according to your marshmallow toasting preferences. Serve immediately!

Thanksgiving desserts toasted marshmallow sweet potato crumble

Click here for a Sweet Potato Hummus Recipe. 

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